• Korean journal of food and cookery science
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• v.16 no.3
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• pp.232-244
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• 2000

Domestic market of mass catering establishments has been increased greatly since early 90's with the emergence of professional mass catering business and the expansion of school food service. Because of the characteristics of mass catering establishment, feeding many people at a time, there is always a high potential of foodborne outbreak which requires special sanitary management to prevent. Large-scale outbreaks occurred last few years in Korea revealed the necessity of establishing strong safety measures for the sanitary management of mass catering establishments. Currently, many catering businesses are interested in Hazard Analysis Critical Control Points(HACCP), a new sanitary management system, and are trying to implement HACCP for their food services. Korean government is also undertaking model projects for mass catering establishments. Accordingly, numerous efforts are being given to dove op HACCP plans by the academia and industry, however, there has been no report on generic HACCP model which can be used directly for mass catering establishments dealing with numerous menus. Therefore, this study suggested a methodology to develop HACCP plans for domestic mass catering establishments and a generic HACCP model which can be applied to most Korean mass catering establishments hoping to implement HACCP system.

• Journal of Food Hygiene and Safety
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• v.19 no.4
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• pp.185-192
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• 2004

Generic HACCP models for bakery products may help HACCP implementation at the wholesale bakery production lines easier. When baking, the internal temperature of bakery products went up to $85^{\circ}C$, which resulted in gelatinization of starch. Considering the characteristics of bakery products, general sanitation control procedures are the main target tool to keep bakery products safe. Monitoring of pathogenic microorganisms at bakery plant environment including production lines was carried out. At the wholesale bakery environment pathogenic microorganisms were detected. It gave a clue that general sanitation control procedures should be implemented for safe bakery products supply. Hazard analysis of raw materials and processing of bakery products, and determination of critical control points and critical limits at the wholesale bakeries lead to present generic model of bakery product HACCP plan. CCPs for the wholesale bakery products may be applied and modified for the implementation of HACCP plan at the wholesale bakery plant.

• Journal of Food Hygiene and Safety
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• v.14 no.1
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• pp.104-114
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• 1999

This study was conducted to find out the proper ways of implementation of Hazard Analysis Critical Control Point (HACCP) concepts applicable to the current Korean food inspection system. The following recommendations are based on an in-depth review of the Canadian Food Safety Enhancement Program (FSEP), which is one of the leading HACCP programs adapted to the food industry. Since 1997, the HACCP system has been voluntarily applied to meat processing plants in Korea in accordance with the Food Protection Law. But the guidelines are obscure and inadequate to expand to the diversity of food plants, and are therefore only applied to a limited number of plants of small scale enterprise. For these reasons, it is necessary to prepare an enhanced food safety control program focused not only on the HACCP plants but also on the non-HACCP plants. The national program should be the fundamental framework of a food safety control policy enforced by all the relevant authorities. The Prerequiste Program of Canadian Food Inspection Agency and Sanitation Standard Operating Procedures (SSOP) of FSIS are good example programs for the non-HACCP plants. These programs, which are a major part of the HACCP system, could easily be adapted to the Korean food industry. To improve the current HACCP implementation guideline, it is necessary to develop a detailed implementation manual, generic HACCP model, training program, and an audit program.